Description

This Easy Strawberry Banana Bread recipe is a moist, flavorful loaf combining ripe bananas and fresh strawberries, sweetened with brown and granulated sugar and enhanced with vanilla. Perfect for breakfast or a snack, it uses simple pantry ingredients and bakes in just over an hour to a delicious golden brown.

Ingredients

Scale

Wet Ingredients

1 large egg
½ cup light brown sugar, packed
⅓ cup canola or vegetable oil (liquid-state coconut oil may be substituted)
¼ cup granulated sugar
¼ cup sour cream (lite is okay; or Greek yogurt may be substituted)
2 teaspoons vanilla extract

Dry Ingredients

1 ¼ cups all-purpose flour, plus additional if necessary
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt, or to taste
3 tablespoons all-purpose flour (for tossing strawberries)

Fruits

1 cup mashed ripe bananas (about 2 large or 3 small bananas)
1 ½ cups fresh strawberries, quartered and tossed in 3 tablespoons all-purpose flour

Instructions

Prepare the Oven and Pan: Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan or spray with floured cooking spray to prevent sticking, then set aside.
Mix Wet Ingredients: In a large mixing bowl, whisk together the egg, light brown sugar, canola or vegetable oil, granulated sugar, sour cream, and vanilla extract until smooth and fully blended.
Add Dry Ingredients: Add the 1 ¼ cups all-purpose flour, baking powder, baking soda, and salt to the wet mixture. Gently fold or stir just until combined, being careful not to overmix to maintain a tender crumb.
Incorporate Bananas: Fold in the mashed ripe bananas evenly through the batter, ensuring they are well incorporated.
Add Strawberries: Toss the quartered strawberries in 3 tablespoons of flour to prevent sinking, then fold them gently into the thick batter. If the batter feels too thin because of fruit moisture, add up to an additional ¼ cup flour to thicken it.
Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the surface lightly with a spatula for even baking.
Bake: Bake for 55 to 65 minutes, ideally around 60 minutes, until the top is golden brown, the center feels set, and a toothpick inserted in the middle comes out clean or with a few moist crumbs but no raw batter. If the top browns too quickly, loosely cover the pan with foil during the last 10 minutes.
Cool: Let the bread cool in the pan for about 15 minutes, then remove it and transfer to a wire rack to cool completely before slicing and serving.

Notes

If top browns too fast, cover with foil during last 10 minutes of baking.
Baking time may vary with fruit moisture, oven differences, and climate.
Store bread tightly covered at room temperature up to 1 week or freeze for up to 6 months.
Use a 9×5-inch pan for best results to prevent overflow.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: strawberry banana bread, banana bread recipe, easy bread recipe, fruit bread, homemade bread